Immunoreactivity of hen egg allergens: Influence on in vitro gastrointestinal digestion of the presence of other egg white proteins and of egg yolk

► The egg yolk slightly increased the susceptibility to hydrolysis of egg white proteins. ► Clusterin and ovoinhibitor possess ability to react with egg-allergic patient's IgE. ► The immunoreactivity of egg white after digestion was not modified by the presence of yolk components.